Introduction

This Coffee Chocolate Cake is a rich, moist dessert that perfectly blends the deep flavors of coffee and cocoa. It’s enhanced with a creamy coffee buttercream, making it an irresistible treat for any coffee and chocolate lover.

A three-layer chocolate cake with light brown frosting between each rich, dark chocolate layer and covering the outside, topped with scattered coffee beans around the edge of the top. A slice is cut out, showing the moist texture of the cake layers and smooth frosting. The cake sits on parchment paper on a wooden board, with coffee beans scattered around on a white marbled surface. In the blurred background, there are two glass bottles of milk and some soft beige dried plants, creating a cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

360 g black coffee (for instant coffee use 2 teaspoons of instant coffee)
360 g all-purpose flour
2 tbsp cornstarch
300 g granulated sugar
150 g dark brown sugar
75 g unsweetened Dutch cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 1/2 tsp salt
165 g vegetable oil
270 g sour cream 14-18% (room temperature)
3 large eggs (room temperature)
3 tsp vanilla extract
400 g butter (room temperature)
660 g powdered sugar
2 tsp vanilla extract
2-2 1/2 tbsp black coffee (cooled to room temperature)
1 tbsp instant espresso powder (optional, for more intense coffee flavor)

Instructions

Step 1: Preheat the oven to 170ºC (340ºF) conventional and line three 20 cm (8 inch) baking pans with parchment paper.
Step 2: Prepare the coffee and weigh it out, allowing it to cool while you prepare other ingredients.
Step 3: In a bowl, sift together all dry ingredients: flour, cornstarch, granulated sugar, dark brown sugar, cocoa powder, baking powder, baking soda, and salt. Stir to combine.
Step 4: In another mixing bowl, whisk together all wet ingredients including the coffee, vegetable oil, sour cream, eggs, and vanilla extract. Be gentle to avoid overmixing the eggs.
Step 5: Gradually add the wet ingredients into the dry ingredients, stirring gently to create a smooth batter without lumps.
Step 6: Divide the batter evenly among the prepared pans and bake for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool on a wire rack for 5 minutes, then remove them from the pans and cool completely.
Step 8: For the coffee buttercream, combine the cooled coffee with instant espresso powder (if using) in a small bowl. Sift the powdered sugar and set aside.
Step 9: Beat the butter in a stand or hand mixer on medium-high speed for 4 minutes. Scrape the bowl and beat for another 2 minutes.
Step 10: Add the powdered sugar, vanilla extract, and coffee mixture in two parts, mixing well until fully incorporated. Scrape the bowl and beat an additional 2 minutes for a smooth texture.
Step 11: Trim the tops of the cooled cakes to create even layers. Place the first layer on your serving plate or turntable.
Step 12: Spread three large scoops of frosting evenly over the first layer. Repeat with the second layer, then place the last cake layer on top.
Step 13: Apply a thin crumb coat of frosting over the entire cake, then use the remaining buttercream to cover it evenly and smoothly.

Tips & Variations

Use instant espresso powder in the frosting for a stronger coffee flavor.
Ensure eggs and sour cream are at room temperature for a smoother batter.
Try decorating the cake with chocolate shavings or coffee beans for an elegant finish.
If you don’t have multiple pans, bake the cake in batches and cool completely before layering.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge and bring to room temperature before serving.

How to Serve

A three-layer round cake sits on a wooden board with parchment paper, each layer coated smoothly with light brown coffee-flavored frosting that has tiny dark specks throughout. The sides show faint hints of the darker cake layers underneath through the thin frosting layer. On top, a simple ring of whole dark brown coffee beans decorates the smooth, flat surface, adding texture and contrast. The background features glass bottles of milk placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brewed coffee instead of instant coffee?

Yes, brewed coffee can be used and will add a natural coffee flavor. Just make sure to measure the amount needed and let it cool before adding to the batter and frosting.

How can I make the cake more moist?

Using sour cream in the batter helps keep the cake moist. Also, avoid overbaking by testing the cake with a toothpick and removing it from the oven as soon as it comes out clean.